Science Experiments You Can Eat: Revised Edition (Library Binding)

by Vicki Cobb (Author), David Cain (Illustrator) "Think about food often?..." (more)
Key Phrases: next experiment, Observations Which, Compare Groups

Editorial Reviews

Product Description

Incredible Edible
Experiments

Ever wonder

what makes popcorn pop?

why cakes rise?

how jelly gels?

Your kitchen will be transformed into a laboratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel. Then after a long day at the lab you can relax and eat your results: soup, biscuits, pretzels, cupcakes, or cookies.

Vicki Cobb's seminal book has been revised and updated to encompass advances in modern technology but still provides what all kids want: a legitimate excuse to play with their food!

About the Author
Vicki Cobb is a pro at explaining the cohesive and adhesive properties of water. but she can never seem to remember that plants like water too! She finally had to decorate her home with artificial plants to keep from killing the live ones.

Ever since Science Experiments You Can Eat, Vicki Cobb has been delighting children, parents, and teachers with the fun of making science discoveries. Now, with the new Science Play series, she sets her sights on the youngest children. who are natural scientists and are always experimenting. Vicki Cobb and her husband divide their time between their homes in White Plains, New York. and Manchester, Vermont.

Product Details

• Reading level: Ages 9-12
  
• Library Binding: 224 pages
• Publisher: HarperCollins; Rev Upd edition (August 19, 1994)
• Language: English
• ISBN-10: 0060235519
• ISBN-13: 978-0060235512
• Product Dimensions: 8.3 x 5.8 x 1 inches
• Shipping Weight: 15.7 ounces
• Average Customer Review: 4.4 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #1,664,425 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars Kitchen Chemistry at its best, July 25, 2001

By	Susan Larson (Lilburn, GA USA) - See all my reviews (REAL NAME)

This review is from: Science Experiments You Can Eat: Revised Edition (Paperback)

I've had fun with this book as a teacher in my own classroom, as a parent and grandparent in my own kitchen, and best of all as a substitute teacher using it for filler in high school chemistry classes and sometimes wowing advanced chemistry students with how much I know for "just being a mommy." My kids have more vivd memories of this book than they do of video games.

10 of 10 people found the following review helpful:

4.0 out of 5 stars Tasty, April 14, 2000

By A Customer

What a great way to teach science. Children learn best when they can relate to what they are learning and they can relate to most food. Tell them, they forget; show them they remember; but once they've made it and eaten it they will understand(paraphrase of a chinese proverb). I consider this a significant book in our collection for teachers and future teachers.

9 of 9 people found the following review helpful:

5.0 out of 5 stars Get your kids excited about science!, August 23, 2003

By	Wendy Kay & Alan Hirsh (Tempe, AZ United States) - See all my reviews

This review is from: Science Experiments You Can Eat: Revised Edition (Paperback)

We discovered the original 1974 version of this book in our school library. After a quick perusal, we realized it was a fantastically fun way to teach kids science. The kids love the experiments and they are so easy to follow. Now, we use it everyday in our lesson planning in order to teach the scientific method. What a great way to use all five senses to make learning fun and real-world applicable!